Italian cuisine · Fish & Seafood

Gamberoni all'Aglio

Large prawns seared hot in olive oil with garlic and chili, deglazed with white wine and scattered with parsley.

Ingredients · for 4 servings

• 16 large prawns
• 6 cloves garlic
• 2 red chili peppers
• 100 ml olive oil
• 100 ml dry white wine
• 1 bunch flat-leaf parsley
• 1 lemon
• 4 slices ciabatta
• Salt, pepper

Instructions

1. Shell the prawns, leaving the tail section on, cut 5 mm deep along the back, pull out the dark vein and pat the prawns very dry.
2. Slice the garlic paper-thin, cut the chilies into fine rings and roughly chop the parsley.
3. Heat the olive oil in a wide pan over medium heat and let the garlic and chili infuse gently for 3 min. until the garlic is light golden – if it browns, the oil turns bitter.
4. Turn up the heat, add the salted prawns and fry for 1.5–2 min. per side until they're orange-red outside and just opaque in the center.
5. Deglaze with the white wine and let it reduce uncovered for 1–2 min. until the liquid binds lightly and combines with the oil.
6. Toss in the parsley and the juice of half a lemon, season with pepper, and serve immediately with toasted ciabatta for dipping.